1 large ear corn on the cob
8 oz sugar snap peas, trimmed
1/2 cup diced red peppers
1/3 cup diced white onions
1 Tbs each olive oil and butter
1 Tbs each chopped fresh chives, chopped fresh parsley and lemon juice
1. In a saucepot of boiled salted water, cook corn 5 minutes, or until crisp-tender, adding snap peas during the last minute of cooking. Drain peas. Let corn sit until cool enough to handle; cut kernels from cob.
2. In skilled over medium-high heat, cook peppers and onions in oil and butter 2 minutes, or until tender.
3. Add corn; cook 1 minute. Stir in snap peas, chives, parsley and lemon juice; cook 1 minute, or until heated. Arrange veggies on platter.